The wild boar I recently picked up at Fiesta Farms isn’t actu­ally ‘wild’, that’s just it’s name. The wild boar is related to the com­mon pigs we’re used to but is a much richer meat.

After buy­ing some wild boar bacon and shanks I decided to do a whole day of wild boar meals.

Starting off with a break­fast of thick, meaty bacon, toast and eggs scram­bled in brown but­ter gar­nished with the last of the chervil from the gar­den. The most local, organic chervil I could find!

wild boar bacon and eggs with organic, local chervil

For lunch, a BLT on St. John’s olive bread spread with scal­lion aioli.

Dinner was osso bucco over polenta with mush­rooms cooked in wild boar bacon fat. The per­fect end to a per­fect day!

You can sub­sti­tute boar for veal in your go to osso bucco recipe or fol­low the one below. It’s such a sim­ple dish you barely need a recipe at all.

Ingredients

4 pieces wild boar shank

1 onion, chopped

1 large car­rot, chopped

2 cel­ery ribs, chopped

2 cloves gar­lic, crushed

bay leaf

white wine

chicken or beef stock

Steps

1. Season and sear shanks in oil until brown on all sides, remove from pan.
2. Add onion, car­rot and cel­ery to pan and saute until soft.
3. Deglaze with white wine and/or chicken or beef stock. Add bay leaf, crushed garlic.
4. Return shanks to pan, cover and cook at 325 for 2–3 hours, until tender.
5. Remove meat from pan and strain liquid.
6. Return strained liq­uid to pan and reduce by half for sauce.
   

   Wild Boar Osso Bucco